Đậu Hũ Trứng Chiên Xù (Crispy Fried Egg Tofu)
Món truyền thống · Vietnamese
A classic Vietnamese appetizer featuring soft egg tofu coated in crispy panko breadcrumbs and deep-fried to golden perfection. Served with a savory dipping sauce.
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Nguyên liệu
- Egg tofu2 packs (approx. 500g total)
- Panko breadcrumbs1.5 cups
- All-purpose flour0.5 cup
- Eggs2 large
- Vegetable oilFor deep frying
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Fish sauce2 tablespoons (for dipping sauce)
- Sugar1 tablespoon (for dipping sauce)
- Lime juice2 tablespoons (for dipping sauce)
- Garlic1 clove, minced (for dipping sauce)
- Chili1/2, minced (optional, for dipping sauce)
- Water4 tablespoons (for dipping sauce)
Các bước
- 1
Prepare the dipping sauce: In a small bowl, whisk together fish sauce, sugar, lime juice, minced garlic, chili (if using), and water until sugar is dissolved. Set aside.
- 2
Drain the egg tofu and gently pat dry. Cut each tofu pack into 1-inch thick slices or cubes.
- 3
Set up a breading station: Place flour seasoned with salt and pepper in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
- 4
Dredge each tofu piece first in flour, then dip into the beaten egg, and finally coat thoroughly with panko breadcrumbs.
- 5
Heat vegetable oil in a deep pan or wok over medium-high heat to about 350°F (175°C).
- 6
Carefully fry the breaded tofu pieces in batches until golden brown and crispy on all sides, about 3-4 minutes per batch. Do not overcrowd the pan.
- 7
Remove fried tofu with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
- 8
Serve hot with the prepared dipping sauce.
